Pumpkin n' oat Breakfast Cookies

Soft, lightly spiced cookies that taste like fall in every bite. These bakes are made with wholesome oats and real pumpkin purée, gently sweetened with maple syrup, and held together with a simple egg binder. They’re warm, chewy, and just the right balance of cozy spice and natural sweetness — without being heavy or overly sweet. Perfect for breakfast-on-the-go, an afternoon pick-me-up with tea, or a guilt-free treat anytime. Aligned with whole foods and no refined sugars.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat oven to 350°F (175°C). Line a baking sheet with parchment. 2. Mix wet: In a bowl whisk pumpkin, egg, maple syrup, vanilla, and salt until smooth. 3. Add dry: Stir in oats, cinnamon, and nutmeg until fully coated. 4. Rest 5–10 min so the oats hydrate and the batter thickens. If it still looks loose, stir in 2–3 more tablespoons of oats. 5. Fold in chips (optional). 6. Scoop & flatten: Drop heaping tablespoon mounds onto the sheet (about 12). Gently press to ~½-inch thick—these don’t spread. 7. Bake 12–15 min until the tops look dry and the edges feel set (not wet to the touch). Rotate the pan once for even baking. 8. Cool on the sheet 5–10 min, then move to a rack. They firm up as they cool. Store Airtight in the fridge up to 5 days, or freeze up to 2 months (stack with parchment between). Rewarm a few minutes in a low oven or toaster oven.